Recipe: Entree - Basic Pancakes (Lana Polansky)
Editor's Note: It's our first ever guest post, thanks to Lana Polansky! Lana is an accomplished games writer who self-publishes work through her site, Sufficiently Human, as well writing for more traditional venues such as Kill Screen. She also recently co-edited the excellent collection of short stories, Ghosts in the Machine. I haven't had the chance to make this recipe yet but it looks easy enough and I bet it's pretty tasty! Check out Lana's site and her Patreon for more food and video game related happenings. Take it away Lana...
This is a relatively simple pancake recipe that can be made using either buttermilk or a mix of milk and yogurt. They’re tasty, versatile, and you can make extra batter and stick it in the fridge for another time. I like this recipe because it doesn’t involve a ton of technique—just stick everything in a blender or processor and scoop it onto a hot pan.
- 2 large eggs
- 1 tbsp melted butter
- 1 tsbp granulated sugar
- 1 tsp salt
- 2 ½ cups buttermilk* OR 1 ½ cup of yogurt and 1 cup of milk
- 2 cups all-purpose flour
Prep time: ~45 minutes
Notes on Ingredients
- *How to make buttermilk: If you choose to use buttermilk, you can make it yourself very cheaply. Simply add 1 tbsp of white vinegar to every cup of milk you use, and let stand for about 15 minutes until noticeably thickened. A little bit of curdling is normal.
- If you don’t have vinegar, you can also use lemon juice.
- The main difference between using yogurt and buttermilk will be a slight difference in taste and viscosity (or runniness) of the batter.
- If you’d rather use the yogurt mix, keep in mind that a thicker, fattier yogurt will work better than a thinner one. Avoid 0% yogurt for this recipe.
IF USING BUTTERMILK - Add 2 ½ tsp baking soda, 1 ½ tsp baking powder
IF USING YOGURT - Do the opposite: 2 ½ tsp baking powder, 1 ½ tsp baking soda
- THE REASON: Baking soda is pure sodium bicarbonate. Remember those miniature volcanoes from grade school? In those you used a mix of vinegar (acid) and baking soda (base). Recipes using buttermilk are naturally more acidic due to the presence of the vinegar, so more baking soda would be used. Baking powder is a leavening agent containing both an acid and a base that are activated by moisture, so it works better in recipes with more neutral ingredients like milk. Yogurt is acidic too, and mixing in a bit of baking soda will help activate a leavening reaction, but it’s cut somewhat by the milk.
Once you’ve selected your ingredients, you can just stick everything in a blender or a processor and mix until the batter is viscous, smooth and sort of beige-looking. At this point, feel free to add a filling like fruit or chocolate chips into the batter.
Grease a pan with butter, margarine or oil (I like avocado oil, but you can use canola, vegetable, or even coconut oil too) and set temperature to about medium heat.
Scoop out ladlefuls of batter into the pan—however many you can fit at whatever size you wish. Larger pancakes take longer to cook and are harder to flip than smaller ones, so keep that in mind.
Your pancakes are ready to flip when you see little holes forming in the batter. This usually take about a minute or two.
Flip them with a spatula, letting them cook on either side for about 2 minutes each or until golden brown on either side.
Transfer to a plate lined with paper towel.
This recipe will make a buttload of pancakes—you can easily get upwards of twenty cakes out of it. But if you only want to make a few and cut down your time, you can store the rest of the batter in a sealed container in the fridge.
Don’t be alarmed if the batter is solid when you take it out. Just allow it to stand for about 10-15 minutes to warm up, and mix it around or shake it in the container and it should be good to go.
Notes on Directions
- If at all possible, you should be using a non-stick pan for cooking up pancakes.